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The art of pastry making, according to the French and English methods, including cakes, sweetmeats and fancy biscuit baking, and all kinds of confectionery, plain and ornamantal. A concise practical guide prepared for the use of confectioners, pastrycooks, and private families

by: Hérisse, Emile; University of Leeds. Library

Publication date: 1893

Topics: Cookies, Pastry, Baked products, Confectionery

Publisher: London ; New York : Ward, Lock, Bowden

Collection: leedsuniversitylibrary; ukmhl; medicalheritagelibrary; europeanlibraries; medicallibrary

Contributor: University of Leeds Library

Language: English

Rights: This work is available under the Creative Commons, Public Domain Mark

Item Size: 253.4M

The University of Leeds Library

Includes index

This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library

Addeddate: 2015-08-26 10:11:44.763024

Associated-names: University of Leeds. Library

Barcode: 30106011058608

Collection_added: medicallibrary

External-identifier: urn:oclc:record:970780813

Foldoutcount: 0

Identifier: b2152886x

Identifier-ark: ark:/13960/t6c28jw1b

Invoice: 1008

Leeds_id: b18100016

Ocr_converted: abbyy-to-hocr 1.1.37

Ocr_module_version: 0.0.21

Full catalog record: MARCXML

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The art of pastry making, according to the French and English methods, including cakes, sweetmeats and fancy biscuit baking, and all kinds of confectionery, plain and ornamantal. A concise practical guide prepared for the use of confectioners, pastrycooks, and private families

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The art of pastry making, according to the French and English methods, including cakes, sweetmeats and fancy biscuit baking, and all kinds of confectionery, plain and ornamantal. A concise practical guide prepared for the use of confectioners, pastrycooks, and private families

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